Mix whole wheat flour, whole wheat pastry flour, yeast and salt in stand mixer fitted with a beater blade.

Turn mixer to low and add the warm water. Beat on medium speed for 3 minutes.

Switch to the dough hook, gradually add the all-purpose flour (add more or less as necessary) until dough clings to the hook and almost cleans the sides. Knead until the dough is smooth, about 5 minutes.

Scrap the dough off the dough hook in to the bowl and add the diced pepperoni. With the dough hook, knead the pepperoni in to the dough.

Turn dough onto lightly floured counter and knead briefly to form a round ball. Coat a large bowl with non-stick cooking spray. Place dough in bowl and coat surface of dough with non-cooking spray. Cover bowl with plastic wrap and let rise until it has doubled in size, about 60 minutes.

Punch down the dough, cover it and let rest for 5 minutes.

Preheat the oven to 425°.

Divide the dough into 8 equal pieces. Work with one piece at a time and keep the remaining dough covered.

Roll each portion into a 12-inch-long rope. Cut each rope in to three pieces and roll each piece in to an 8-inch-long rope. Tie each piece into a knot. Place on a baking sheet that has been sprayed with non-stick cooking spray. Cover and repeat with remaining pieces. Let rise for 15 minutes.

Bring to boil 8 cups of water and ½ cup baking soda in a large saucepan or Dutch oven. Carefully drop knots, 6 at a time, into the boiling water. Cook for 15 seconds on one side, flip and cook 15 seconds on the other side. Using a large slotted spoon, remove knots from water and return to cookie sheet.

Mix the beaten egg with 1 tablespoon water. Lightly brush the pretzel tops with the egg wash and season liberally with garlic salt.

Bake at 425°F for 10 minutes or until the pretzels are deep golden brown. Transfer to a wire rack to cool.

Homemade Pizza Sauce

In a small saucepan, sauté garlic in oil until tender. Stir in the remaining ingredients. Bring to a boil.

Reduce heat; simmer, uncovered, for 30 minutes or until sauce reaches desired thickness. Sauce may be refrigerated for up to 1 week.